Carbonara is one of those recipes from Italy that is just glorious. It's heavy, it has pork, egg, pepper but unfortunately it has a good amount of cheese. Let's be real here, one of my biggest fears is going to Italy and having to say, I'm gluten and dairy free. How will that even work? But I'm going...there is no doubt about that! So...for now, we switch things up and make it work for us. Here's our take on a carbonara. Italy, can't wait to see you in the future!
1/2 pound turkey bacon (cooked and chopped)
¼ cup fresh sage
1 onion chopped
2 cups squash (we used butternut)
2 Tbsp garlic
½ cup coconut milk
1 cup vegetable stock
½ tsp nutmeg
½ pound gluten free pasta
Saute Onion until soft and translucent.
Add sage, squash and garlic and saute another 3 minutes.
Add coconut milk, stock, and nutmeg. Cook until squash is soft and can be smoothly pureed. Puree all.
Cook pasta according to instructions.
In separate pan heat ¾ Cup squash carbonara sauce.
Add 1 TBSP water from pasta. Toss pasta in sauce and fold in bacon.